Bright, aromatic, textured flavors from the streets of Mumbai are served up by James Beard award-winning chef Vikram Sunderam. Spend an afternoon drinking cold lagers and savory snacks like shrimp bezule: lightly battered and fried shrimp, tossed in a pungent mixture of black mustard seed, curry leaf and green chile. Or enjoy a splendid dinner assemblage of chaat, pao, and the market fish — a filet marinated in yogurt spiced with tamarind, fennel, and black pepper, and steamed in banana leaf. With the downtown business district mostly evacuated for teleworking, there is ample patio space, and incommon serenity at their Foggy Bottom location. The Cleveland Park location is open, too, if you’re farther out on the Red Line.
Dining status: Patio is open for reservations, takeaway and delivery are also available.